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baked breaded homemade chicken fingers in a platter with fresh parsley and dip.

Oven Baked Chicken Strips

Herbs and Flour
These baked chicken strips are quick and easy to make, making them a great weeknight meal idea!
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 466 kcal


  • 1 lb chicken breast or chicken cutlets
  • 1 cup milk
  • 2 tablespoons lemon juice
  • 1 cup flour
  • 1 cup panko crumbs
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 cup oil


  • In a large bowl, mix milk and lemon juice. Set aside. Meanwhile, cut chicken fillets in half and place between 2 sheets of plastic wrap. Using a mallet or rolling pin, pound lightly to flatten strips a bit. Repeat for all the chicken.
  • Place chicken in the bowl and mix to coat. Cover bowl with plastic wrap and place in fridge. Allow to marinate for at least 20 minutes.
  • Preheat oven to 400F and line 2 baking sheets with parchment paper.
  • Mix flour, panko crumbs, salt, paprika and pepper in a large ziploc bag. Place chicken strips one at a time in the bag and shake to coat. Place breaded chicken strips on baking pan lined with parchment paper, drizzling with olive oil on both sides.
  • Place baking sheets in oven and bake for 12 minutes. Flip chicken strips and then bake for an additional 12 minutes or until chicken is cooked through.


Calories: 466kcalCarbohydrates: 38gProtein: 31gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 79mgSodium: 850mgPotassium: 577mgFiber: 2gSugar: 4gVitamin A: 173IUVitamin C: 6mgCalcium: 109mgIron: 3mg
Keyword baked chicken, baked not fried, breaded chicken, chicken, chicken cutlets, family dinner, kid friendly
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